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The Greatest Cherry Crisp With Claire Saffitz | Dessert Person
Buckwheat’s earthy, mineral flavor shines in this easy crisp that is filled with bright, juicy cherries and studded with crispy buckwheat groats toasted in browned butter. Make this when you have a glut of sweet cherries in the summertime, or use frozen pitted cherries and make it whenever you want.
Cherry & Brown Butter Buckwheat Crisp
מצרכים
- 6 tablespoons unsalted butter (3 oz / 85g)
- 1⁄4 cup raw buckwheat groats (1.6 oz / 45g), not kasha
- 2 1⁄2 pounds (1.1 kg) pitted fresh or frozen sweet cherries (about 7 1⁄2 cups), no need to thaw if frozen
- 1⁄2 cup granulated sugar (3.5 oz / 100g) 3 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch plus 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
- 1 large egg white (1.2 oz / 35g)
- 1 cup all-purpose flour (4.8 oz / 135g)
- 1⁄4 cup buckwheat flour (1.1 oz / 30g)
- 6 tablespoons packed dark brown sugar (2.9 oz / 83g)
- 1⁄2 teaspoon ground cinnamon
הסרטון באדיבות הערוץ Claire Saffitz x Dessert Person. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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